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    Orange-Dijon Chicken Wings


    Source of Recipe


    internet

    List of Ingredients




    4 lbs chicken wings cut into joints, bony wing tips cut off (or 3 lb. chicken drumettes)
    1 tablespoon olive oil
    3 shallots, finely chopped
    1/2 cup orange marmalade
    3 tablespoons Dijon mustard
    2 tablespoons cider vinegar
    2 teaspoons worcestershire sauce
    1 tablespoon firmly packed light brown sugar
    salt, to taste

    Recipe



    Coat slow cooker with cooking spray; rinse chicken wings, the pat dry.
    Heat oil in a large skillet over med-high heat.
    Brown the wings, in batches, for 3-5 minutes on each side; as the wings brown, transfer to the slow cooker.
    Lower heat to medium; add more oil to skillet if necessary; add in shallots; stir/saute 3-4 minutes or until softened; stir in remaining ingredients.
    Remove from heat and pour mixture over wings; stir the wings to coat evenly.
    Cover and cook on HIGH for 1 1/2 to 2 hours.
    If possible, stir gently halfway through cooking with a wooden spoon, pushing the wings on the top to the bottom to coat with sauce.

 

 

 

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